I guess I'm an outlier then. I don't package anything that doesn't taste like flat beer. Some of the flavors will be muted without carbonation and chilling, but it should be the same basic profile. If you were going for a strong banana flavor, you should expect to taste and smell some of that pre-carb.

Ester production in a hefe is quite temperature sensitive. What temp was this fermented at?

First four hours it was about 70 ambient, then it was 62 degrees ambient for the next eight, probably warmer in the wort since it was VERY active. I then submerged both carboys in ice baths for about four days, and monitored the ice bath temp at anywhere from 60-65, aiming for 62. After that I set at 65 in a chest fridge for the remainder (up to day 10), after which it has set at 72 ambient. I plan to bottle on Friday (day 13).

I kept the temps low to mute the banana and tend more towards a balance of banana/clove, and went both WLP300 in one batch and WYeast3068 in the other. It could be that the esters are there but I'm not honed enough to taste them on a flat, warm batch. One thing I noted was that it was VERY drinkable, so although I didn't detect much great flavor, there was no off flavor either. Not sure exactly what that means.

In any case, I didn't detect clove, banana, or off flavors, so....mystery?

Edit: It's worth noting that for the first four days, my entire house REEKED of banana. It was very intense, and I could smell the banana in the bubbles if I put my nose to the carboy at gas release.

First four hours it was about 70 ambient, then it was 62 degrees ambient for the next eight, probably warmer in the wort since it was VERY active. I then submerged both carboys in ice baths for about four days, and monitored the ice bath temp at anywhere from 60-65, aiming for 62. After that I set at 65 in a chest fridge for the remainder (up to day 10), after which it has set at 72 ambient. I plan to bottle on Friday (day 13).

I kept the temps low to mute the banana and tend more towards a balance of banana/clove, and went both WLP300 in one batch and WYeast3068 in the other. It could be that the esters are there but I'm not honed enough to taste them on a flat, warm batch. One thing I noted was that it was VERY drinkable, so although I didn't detect much great flavor, there was no off flavor either. Not sure exactly what that means.

In any case, I didn't detect clove, banana, or off flavors, so....mystery?

Edit: It's worth noting that for the first four days, my entire house REEKED of banana. It was very intense, and I could smell the banana in the bubbles if I put my nose to the carboy at gas release.

Mmm hmmm...it's difficult (and perhaps foolish) to try to judge whether or not you'll be happy with the final outcome by sniffing the airlock. For instance, my first Saison smelled awful for the first two days. I was convinced it had a nasty infection. That smell gradually subsided, but was still detectable a week after bottling. Three weeks after bottling, totally different beer...and a great beer.
I've got another saison going now, and it smelled really good for the first couple days. By day ten, it had a strong burning rubber smell to it.

Unless it's gone moldy or something, I will never dump a batch early. It's always worth seeing what time will do.

I have found that as you become a more experienced brewer and develop a better beer palette you will be able to pick more characteristics from your warm,flat,unconditioned beer and begin to get a feel for what the final product will be. Especially if you take taste notes, you will then be able to track how the beer came together.

Definitely you will be able to notice a problem prior to investing in the time packaging and then determine what needs to be done,if anything.